Asian Chicken Rice Soup

Love the flavors of Asian cuisine? You'll love this delicious recipe for Asian Chicken Rice Soup made from scratch using fresh ingredients within an hours time.

Course Main Course, Soup

Cuisine Asian

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 214kcal

Author Katie

Equipment

Stove Top

Ingredients

1 lb. boneless skinless chicken breast
8 cups Water
1 tablespoon Fresh ginger whole piece
3 cloves Garlic minced
1 32 oz Box of chicken broth
1 cube Chicken bouillon
1 cup Shredded carrots
¼ cup Baby corn chopped
¼ cup Bamboo shoots
1 tablespoon Sesame oil
1 tablespoon Soy sauce
1 tablespoon Fish sauce
2 cups chopped fresh spinach
½ cup Green onions thinly sliced + more for garnish
2 cups Cooked white rice
*top with sesame seeds

Instructions

Place one pound of chicken breast in a large pot, cover with 8 cups of water, and add 1 tablespoon of fresh whole ginger root. Bring to a boil and cook for 45 minutes.
Once the chicken is cooked, remove from the pot and shred. Carefully remove the piece of ginger root and carefully mince it. Drain the water.
Add both the chicken and ginger root back to the pot along with 3 cloves of minced garlic, one 32oz box of chicken broth, 1 chicken bouillon cube, 1 cup of shredded carrots, baby corn, bamboo shoots, sesame oil, soy sauce, and fish sauce. Cook for 10 minutes on medium.
Lastly, add the fresh spinach and green onions: cook for 5 minutes longer.
Spoon leftover rice (about ⅓ cup) into bowls then carefully ladle chicken soup over the rice. Top with sesame seeds and additional thinly sliced green onions if desired.

Notes

By not adding the starch (rice) into the soup while cooking it allows for more broth therefore stretching the amount of food you have. This is how I typically like to make my soups so that the starch doesn't break down.

Nutrition